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Seaweed Chowder

Enjoy the taste of the sea and summer with this creamy Seaweed Chowder from Dublin-based restaurant Sova Food Vegan Butcher.

Ratings

(1 votes, average: 5.00 out of 5)

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Ingredients

1 tablespoon sunflower oil

1 leek, chopped

3 celery sticks, chopped

3 carrots, chopped

3 potatoes, chopped

600 ml vegetable stock

salt and black pepper

cayenne pepper

250 ml soya or oat cooking cream

200 g samphire

200 ml white wine

saffron (optional)

100 g seaweed (wakame, seaweed salad, dulse, etc.)

Method

Heat the oil in a large saucepan over a medium heat, add all the chopped vegetables and sprinkle with salt to taste. Cook for 3-4 minutes then add the white wine and cook for another couple minutes until the wine is reduced.

Add the seaweed and vegetable stock and bring the chowder up to a gentle simmer. Cover then simmer for 10-15 minutes until the vegetables are cooked through.

Add a pinch of cayenne pepper and black pepper, plus saffron and salt to taste.

Turn off the heat and stir in the soya or oat cream.

Heat a teaspoon of oil in separate frying pan add the samphire. Fry for 3-4 minutes.

Dish up the chowder and top with the samphire. Serve with a slice of sourdough bread or baguette.

Additional notes

Recipe courtesy of Sova Food Vegan Butcher

“A place for everyone”, Sova Food Vegan Butcher welcomes vegetarians and vegans as well as those interested in embarking on a fascinating culinary journey. Nutritious, high quality pure foods are the top priority of this popular new Dublin-based restaurant, but the team also loves art and shows this by creating a feast for all tastes and senses. With dishes such as Sage Potato Pancakes and Chia Burger on the brunch menu, and Seitan Steak with Pepper Sauce and Ginger Glazed Tempeh on the dinner menu, visitors can expect a memorable and unique dining experience.